Peach Cobbler Southern Dessert (Print Version)
Southern cobbler with juicy baked peaches and biscuit-style topping. Serve warm with vanilla ice cream.
# Ingredients:
→ Peach Filling
01 -
6 cups (approximately 900 g) ripe peaches, peeled, pitted, and sliced
02 -
180 g granulated sugar
03 -
28 g brown sugar
04 -
15 ml lemon juice
05 -
0.5 g ground cinnamon
06 -
0.5 g ground nutmeg
07 -
16 g cornstarch
08 -
Pinch of salt
→ Biscuit Topping
09 -
190 g all-purpose flour
10 -
67 g granulated sugar
11 -
6 g baking powder
12 -
3 g salt
13 -
113 g cold unsalted butter, cubed
14 -
120 ml whole milk or buttermilk
15 -
5 ml pure vanilla extract
→ For Assembly
16 -
13 g granulated sugar, for sprinkling
# Steps:
01 -
Preheat the oven to 190°C. Lightly grease a 23x33 cm baking dish.
02 -
In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and a pinch of salt. Toss gently to thoroughly coat the peaches.
03 -
Transfer the peach mixture to the prepared baking dish, spreading evenly.
04 -
In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter, and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
05 -
Pour in the milk and vanilla extract. Stir just until combined; do not overmix. The dough should be soft and slightly sticky.
06 -
Spoon dollops of biscuit dough over the peach filling, leaving some gaps to allow steam to escape.
07 -
Sprinkle the remaining granulated sugar over the topping. Bake for 40–45 minutes, or until the topping is golden brown and the filling bubbles at the edges.
08 -
Allow the cobbler to cool for at least 15 minutes before serving. Serve warm, optionally accompanied by vanilla ice cream.
# Notes:
01 -
Fresh peaches yield the best flavor, but thawed frozen or well-drained canned peaches are effective substitutes.
02 -
A touch of ground ginger or cardamom can enhance the filling’s complexity.
03 -
For a tangier result, substitute buttermilk for whole milk in the biscuit topping.
04 -
Cobbler is best enjoyed fresh but can be refrigerated up to three days.